Blue cheese and bacon potato bake

By tulawdog

Ingredients

• 6 rashers bacon
• 1.5 kilos well scrubbed potatoes
• large onion
• 2 cloves garlic
• 600 ml cream
• 200 g blue cheese
• handful parsley
• salt and pepper
• large frying pan
• baking dish or casserole
• large knife

Details

Servings 8

Preparation

Step 1

Place the bacon rashers in the cold frying pan and place over low heat.
While the bacon is slowly rendering its fat, slice the potatoes.

When the bacon has just begun to colour remove from the pan and set aside. Leave the bacon fat in the pan to cook the onions and garlic.
Slice the onions and garlic and gently fry in the bacon fat until they are translucent and just starting to brown.

Add the sliced potatoes and stir gently to incorporate the onions and garlic.
Add the cream and bring to the boil.
Add a good pinch of salt and pepper to season and reduce the heat, simmering the potatoes in the cream until
they are just tender.

Preheat the oven to 180 degrees Celsius.

To make the "crumble" remove the tough rind from the bacon and roughly chop with the parsley.
Crumble the blue cheese into the bacon and parsley and set aside until the potatoes are cooked through.

Transfer the tender potatoes and the cream to the baking tray or casserole dish and top with the crumble mix.

Bake in the oven for about 20 minutes until golden brown and bubbling.

For an alternative presentation use coffee cups and serve an individual portion for each of your guests